Shadi’s One-Pot Turmeric Chicken and Rice
Persian cuisine offers numerous nourishing dishes, and one of my childhood favorites made by my mom doesn't have a specific Persian name. We simply refer to it as "berenj va morgh ba zarchoobeh," translating to rice and chicken with turmeric. The process involves initially cooking the chicken in seasoned water with spices, onion, and garlic. Afterward, the chicken is taken out, and the rice is cooked in the flavorful broth. Finally, we shred the chicken and reintroduce it to the pot.
Ingredients
- 3 cups water
- 1 ½ pounds boneless, skinless chicken breasts
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups basmati rice
- 1 medium carrot, chopped (Optional)
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Put the water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
- Rinse rice in a sieve under running water a few times to get rid of excess starch.
- Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
- Meanwhile, shred chicken using two forks.
- Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.
Nutrition
Calories: 364kcalCarbohydrates: 53gProtein: 32gFat: 2gSaturated Fat: 1gCholesterol: 66mgSodium: 404mgPotassium: 366mgFiber: 1g
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